I made these tonight and my daughter was thrilled! She ask me to be sure to make these again and again. I used my meat slicer to slice the potatoes thinly I suppose you could use a mandolin if you have one. You may have to adjust the cooking time but ours took 20 minutes in the microwave plus 10 or 15 to rest.

Blend flour and seasonings into melted butter, then gradually stir in milk and return to microwave or stovetop.
In microwave, cook on high for about 7 minutes, stopping every three minutes or so to stir - avoid boiling over and do not let the mixture become too thick.
Or, Heat it over medium-high heat and stir constantly with a whisk until thickened.
Place half of the potatoes in a large. Pour half of sauce on top and continue to add the remaining potatoes. Cover with the remaining sauce.
Bake in conventional oven at 350°F or 180°C for approximately one hour until browned and potatoes are tender.
Alternately, microwave on high, covered for at least 20 minutes until potato is cooked and top starts to brown. (Time may vary with model of microwave) Allow to stand for 10 minutes before serving.

I just read this recipe with a GIANT smile on my face! I assumed my days of enjoying scalloped potatoes were long over when DD was diagnosed with a milk allergy. I am doing a happy dance in my kitchen as I read that not only can I still have them (as long as I use rice or soy milk), but that I can make in the microwave in less than half a hour - hurray!!!! Thanks!

Who is online

Users browsing this forum: No registered users and 1 guest

You cannot post new topics in this forumYou cannot reply to topics in this forumYou cannot edit your posts in this forumYou cannot delete your posts in this forumYou cannot post attachments in this forum